Heat a pan over medium heat and add 2 tablespoons of oil. Add the pounded cilantro roots, garlic, and white pepper. Stir-fry until the garlic turns golden and fragrant, then add the ground chicken and cook until done.

Add the cabbage, carrots, and glass noodles. Season with oyster sauce, soy sauce (or fish sauce), sugar, and seasoning powder. Stir-fry until everything is cooked through and well combined.

Sprinkle in the chopped cilantro, then remove from heat and let the filling cool for 30 minutes before wrapping.

Place a spring roll wrapper in a diamond shape. Spoon about 2 tablespoons of filling into the center.

Fold the bottom corner up over the filling, then roll up tightly. Fold in the left and right corners toward the center.

Brush the top corner of the wrapper with beaten egg to seal, then finish rolling up the spring roll.

Repeat until all the filling and wrappers are used.

Once all the spring rolls are wrapped, prepare to fry them.

Pour enough oil into a pot or deep pan to fill it halfway. Heat the oil over medium heat. Fry the spring rolls until golden brown and crispy on all sides, then drain on paper towels.

Serve hot. (You can use store-bought spring roll dipping sauce.)